Baked Zucchini Pasta Recipes
BAKED ZUCCHINI PASTA
Provided by 5 Dinners 1 Hour
Yield 4-6 people
Number Of Ingredients 8
Steps:
- Chop zucchini into 1 inch pieces and add to a large bowl.
- Add next 6 ingredients to zucchini and mix well.
- Spray a 9 x 13 baking dish non stick spray and layer ingredients- ½ Sauce/noodle mix then ½ mozzarella cheese. Repeat ending with cheese on top. Cover with foil.
- Bake covered 350 degrees for 45 - 55 minutes or until bubbly.
ZUCCHINI PASTA BAKE
When I'm craving lasagna but don't want to go through the extra effort of building it and ensuring it will slice into perfect pieces, this is my go-to. The noodle bundles come out of the pan perfectly, and the zucchini adds a healthy element but blends right in. They're little pillows of heaven!
Provided by Elena Besser
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F.
- Use a vegetable peeler to remove long strips of the zucchini lengthwise using a peeler and place on a baking sheet lined with paper towels; you should have about 32 strips of zucchini. Season the zucchini with salt and set aside.
- Combine the ricotta, garlic, 1/2 cup Parmesan, provolone, lemon zest and juice, thyme, 2 teaspoons kosher salt, red pepper flakes, 1/4 cup of the parsley and freshly ground pepper to taste in a medium bowl and mix with a rubber spatula or large spoon.
- Connect two slices of zucchini lengthwise end to end, overlapping them slightly. Place a lasagna noodle on top of one end of the zucchini. Spread 2 tablespoons of cheese mixture onto the noodle. Starting at one end, roll the noodle up, tucking in the remaining zucchini around the noodle to seal it. Repeat with remaining zucchini, noodles and cheese mixture.
- Pour 1 cup tomato sauce over the bottom of a large high-sided ovenproof skillet. Lay the pasta and zucchini bundles on top of the sauce. Top with the remaining tomato sauce and remaining 1/2 cup Parmesan and bake until the top is golden and the sauce is bubbling, 18 to 20 minutes.
- Top with remaining 1/4 cup parsley and serve immediately. Enjoy!
ZUCCHINI PASTA (BAKED)
The large yellow flower buds opened up as wide as the plant would allow first thing in the morning as the sun crept up over the ridge. It was as if to grasp all the sunshine and dew it could as it continued to grow into a mature zucchini, bright green, strong, and solid. Once they start on their upward growth, zucchini, or any squash for that matter; don't stop. As with any garden during the summer months, the garden fairies do their magic and we are blessed with many zucchini, squash, and eggplants. Not very often, but sometimes, you just want to fairies to take a break, and not bring so many vegetables at one time, but alas; this is not the case. I put together this little recipe to warm the souls of all, and still incorporate the use of this nifty vegetable while pondering the many stories of the farm. Go ahead, take a breath, enjoy the work of the zucchini fairies and the nourishment the zucchini plant brings.
Provided by Andi Longmeadow Farm
Categories Vegetable
Time 53m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Grease a oven proof baking dish, (approx. 2 qt.) with cooking spray.
- Grate zucchini, drain in colander removing excess water.
- Cook pasta in large saucepan, until al dente, drain well and set aside.
- Heat butter in frying pan, add spring onion and cook one minute.
- Add garlic and saute' for 1 minute.
- Add drained zucchini to pan, and cook for 4 minutes, or until soft. Cool slightly.
- Place eggs, cream, ricotta, mozzarella, ditalini, and half the Parmesan in a bowl and mix together well.
- Stir in zucchini mixture, adding salt, pepper, and red pepper flakes if using.
- Place this mixture in dish, (be careful not to fill to brim) add sprinkle rest of Parmesan.
- Bake 25-30 minutes, or until firm and golden.
- Add chopped parsley or cilantro for garnish after removing from oven.
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Calories 291 per serving
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